The 3-2-1 method for spare ribs is the most commonly used preparation method for ribs. It stands for time periods in relation to each other. The ribs therefore don’t necessarily have to cook for 3, 2 and 1 hour. Depending on the temperature and thickness of the ribs, it could just as easily be 1.5 hours, 1 hour and half an hour.
Preparation: 15 minutes
Preparation: 6 hours
For 4 racks of spare ribs Ingredients:
4 racks of spare ribs
200 ml apple juice
barbecue sauce of your choice
For the rub:
2 tbsp paprika powder
1 tbsp cayenne pepper
3 tbsp dark castor sugar
1 tbsp onion powder
2 tbsp sea salt
1 tbsp black pepper
2 tsp garlic powder
1 tsp mustard powder
Hickory Wood Chips
BIG Green EGG
Rectangular Drip Pan
Ribs and Roasting Rack
Slide the air regulator at the bottom of the Big Green Egg ceramic base completely open. Ignite the charcoal in the Big Green Egg with three fire starters and leave the lid open for about 12 minutes. Soak a handful of Hickory Wood Chips in water.
In the meantime, remove the skin on the hollow side of the spare ribs by inserting a thin knife between the skin and the spare rib. Release the skin and pull it off by hand. Repeat with the remaining ribs.
Mix all ingredients for the rub together. Sprinkle the spare ribs on both sides with the rub and rub it in a bit.
Sprinkle the soaked Wood Chips on the glowing charcoal. Place the convEGGtor and put the Rectangular Drip Pan on it. Place the grid in the EGG and place the Ribs and Roasting Rack on it. Arrange the spare ribs on the rack and close the EGG lid. Bring the temperature to 125 °C by closing the lower air regulator to a few centimeters and closing the dual function metal top to a few millimeters. Smoke and grill the ribs for 3 hours.
Take the spare ribs from the EGG and place a rib, with the bulky flesh side down, on a large piece of aluminium foil. Try to purchase a thick, sturdy type for this. Pour a quarter of the apple juice over it and add a second spare rib. Pour the same amount of apple juice on it and wrap up the ribs well. Repeat with the remaining two ribs.
Put the packages of ribs side by side on the EGG grid. Close the lid and leave the spare ribs to cook for two hours.
Take the packages from the EGG and carefully remove the foil. Sprinkle the meat side of the spare ribs generously with the barbecue sauce. Place the ribs with the flesh side up on the grid, close the EGG lid and leave to cook for 1 hour. If you like, arrange the sweet potatoes at the edge of the grid to roast them and serve them along with the ribs.
Take the spare ribs, and possibly the roasted sweet potatoes, from the EGG and sprinkle the ribs once more with the barbecue sauce.
The Big Green Egg and accessories are available at CBS Aruba, Bonaire and Curaçao.